Folk snacks is a reflection of wisdom, but also an integral part of China's culinary map, each region has its own unique flavor, it has been a local dietary practices, never just between three meals to fill the stomach. China is so big, each snack is a kind of local culture, but also a strong sense of homesickness ......

Sausage, a North and South eat delicious, time-consuming and labor-intensive, one is the preparation of a lot of work, and the second is the waiting time is longer! Wait until the moment of eating into the mouth, as if all this hard work is worth it! Sichuan's spicy sausage, Guangdong's Cantonese sausage, Wenzhou's soy sauce sausage, Harbin's red sausage, are the object of many eaters sought after ......

Required ingredients: 8 kg of lean pork, 2 kg of fat, 25 grams of chili powder, 12 grams of fried peppercorns, 5 grams of fried tangerine peel, 1 gram of star anise, 1 gram of gui cinnamon, 1 gram of cardamom, 150 grams of soybean oil, 15 grams of ginger, 1 gram of soybean oil, 2 grams of soybean oil, 2 grams of ginger, 2 grams of soybean oil. grams, 15 grams of ginger, 15 grams of green onion, 150 grams of salt, 100 grams of sugar, 25 grams of white wine, 8 grams of monosodium glutamate, 8 grams of edible glucose, licorice water.

Practice. 1: pork all cut into small pieces, stirred into the puree into the licorice water, onion and ginger water, and then stirred into the powdered seasonings, marinated for 6 hours.

2: filling, will be washed intestines stretch, with a machine or homemade simple device will be filled with meat, each 20cm tie a knot.

3: When all the filling is done, let it dry for about 7 days, see the outer skin is slightly hardened, then you can transfer it to indoor air-drying for about 20 days.

Preservation skills: such as short-term storage hanging dry can be, such as long-term storage, it should be loaded into the tank, a layer of sausage spray a layer of white wine, until loaded, put in a cool ventilated place, can be saved for 5 months or so, the flavor remains unchanged, spicy and tasty ......

Actually, many people have got it wrong, the sausage is just filled up directly on the solarization, this is not right, because this is not the case, it is not the case. This is not right, because at this time it is not marinated into the flavor, and not stereotypes, if the direct sun will lead to, there is a lot of oil, and the casing will burst.

Knock on the key: you must remember, irrigation finished sausage, never direct sun! First cured for 2 days, and then hung in the ventilation place to dry for 3 days, and with a needle on the top of the small holes, to prevent bursting. Finally put into the weak sunlight to dry, remember not to directly face the strong sunlight. Only slowly dried sausage, eat will not be hard, and more flavorful and more flavorful.

High-end sausage casing is usually natural sheep sausage casings, sheep sausage casings smaller caliber, crispier, suitable for making exquisite high-end sausage. Natural sheep sausage due to the caliber, starting rice, leather grade can be divided into thousands of different specifications, China has become the world's largest exporter of natural sheep sausage and raw material production, and sold to the most European countries, of course, there is also Japan. Natural sheep sausage casings are tasteless, safe and edible: high elasticity, can make the meat mixture close to the casing, even after boiling will not break; and, the natural pores on the sheep sausage casings have good permeability, so that the seasoning is convenient to taste, a lot of flavored sausages can only be made from natural sheep sausage casings. Sheep sausage casing price is high, known as the soft gold of the food industry. a very good, larger caliber, a handful of 91 meters can be sold to nearly 200RMB.

Compared to sheep sausage casing, natural pig sausage casing caliber is larger, the skin is also more firm, the taste is not as good as sheep sausage casing, there will be a situation of biting the rotten, the price is also a lot lower than the sheep sausage casing, at present the domestic self-infusion sausages are more used by pig sausage casing. In addition, the U.S. consumption of pig casings is also relatively large.

In addition, at present, the domestic, including many developing countries, the consumption of more or man-made sausage casings, which is the most suitable for consumption is artificial collagen sausage casings. The most common Taiwanese barbecue sausages and crispy sausages are made of artificial collagen enteric coating. Artificial collagen enteric coating can be categorized into dry method and wet method due to different technologies. Dry collagen enteric coating first entered the market (Guangxi Shen Guan thus made a fortune), but his shortcomings have begun to show, such as easy to deformation, breakage, etc., will soon be eliminated. Wet collagen enteric coating is mainly dependent on foreign imports, the domestic enteric coating business Beijing Qiu Shi agriculture through cooperation with the United States Johnson (the birthplace of the world's first meter of collagen enteric coating), has mastered the wet technology, has now been put into production, the future can replace the imports.

Summary, the highest end of the enteric coating or natural sheep enteric coating (look at the price to know it, wet collagen enteric coating 1 meter is only about 5/6 gross), artificial enteric coating is also as much as possible bionic. The subject later to the supermarket to buy sausage can look at the ingredients, choose your own.